Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

Márcia Flach Gewehr,Erna Vogt De Jong,Lívia Marchi De Melo,Simone Hickmann Flôres,Daiane Danelli,Carlos Henrique Pagno

doi:10.1590/s1984-82502016000200012

Márcia Flach Gewehr, Erna Vogt De Jong + Show 4 more

Open Access

https://doi.org/10.1590/s1984-82502016000200012

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Abstract

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

Highlights

Whole grains have been the focus of scientific research and commercial research in recent years due to the results of epidemiological studies showing the protective effect of cereals against the risk of many chronic diseases
Wheat flour is supplemented with flour from other sources, which can enhance the content of minerals, vitamins, protein and dietary fiber (Skrbic et al, 2009)
Quinoa flakes increased the fiber content of the bread (Table II), soluble fiber decreased compared to the standard bread

Summary

Introduction

Whole grains have been the focus of scientific research and commercial research in recent years due to the results of epidemiological studies showing the protective effect of cereals against the risk of many chronic diseases This evidence suggests that cereals and cereal products contain notable levels of bioactive compounds related to health benefits (Tiwari, Cummins, 2009; Pojic et al, 2015; Nasir et al, 2015). Beyond its appetizing appearance, has important nutritional value, since it can be a source of carbohydrates, protein, vitamins and minerals (Poinot et al, 2010) It is one of the most consumed foods in the human diet, where it is on the table of different peoples and social classes. The claim of functional property must be based on scientific evidence from nutritional tests in animals (Brasil, 1999)

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